About

Roasting

Our roasting platform is built around consistency, proper development, and the highest quality
equipment. Thought and attention is given to every step of our roasting and production. The
quality is already present in the green coffee, but proper roasting is vital to unlocking the bean’s
full potential.

Consistency

Consistency is essential to quality. We aren’t producing quality coffees if they vary from batch to
batch. That’s why consistency is always a priority for us. Roasting can be very susceptible to
heat energy variations that affect development. From the way we set up our roasting profiles, to
the ways we customize our equipment, to our finely tuned quality control program, we are
seeking the consistency that makes quality possible.

Development

Coava focuses on development rather than color. It’s easy to talk about whether the outside of
a bean is light or dark without paying attention to what’s going on inside the bean. What matters
to us is that each bean is properly developed from the inside out. We don’t want our coffee to
be like a freshly baked loaf of bread that is golden brown on the outside but still doughy on the
inside. Instead, we want a coffee that is properly developed all the way through. When we roast,
our goal is to unlock the very best that individual coffee has to offer, so you taste the unique,
exciting, single origin coffee, not the roast. This means that, due to variations in size, weight,
density, moisture content, moisture activity, and environment, each specific lot of coffee has its
own roasting profile.

We roast two development profiles, one is for ESPRESSO and the other is for DRIP. Espresso
is a unique brewing method that produces a concentrate and therefore needs a development
that tones down the acidity, allowing the full profile and balance of our coffees to shine. We use
the term DRIP to categorize all other brewing methods that produce a dilution. This profile is
great for anything from a home coffee pot to an aeropress.

Equipment

We choose to roast on drum machines. We use drum machines because they hold heat energy
well and provide the balance between convective, conductive, and radiant heat that we desire.
Every machine we roast on gets key aftermarket modifications that allow us to maximize and
calibrate each roaster to our program. We perform these modifications in house along with all
our tech work and maintenance.